The Best Instant Pot Chicken & Dumplings made with canned biscuits. Recipe Southern Comfort Food. You need to make my famous Instant Pot Chicken & Dumplings. I grew up on Chicken & Dumplings but this is even better. Your family is going to ask you to make it over and over. This recipe has been #1 on Google for over a year now!
Prep Time10 minutesmins
Cook Time10 minutesmins
Total Time20 minutesmins
Course: Main Course
Cuisine: American
Keyword: Instant Pot Chicken & Dumplings
Servings: 4people
Calories: 504kcal
Author: Elisha Baba
Ingredients
2cupschicken broth
1cupwater
1teaspoonolive oil
1-1/2lbschicken breastcubed
1tube16oz refrigerated biscuits
1cupchopped carrots
1cupfrozen peas
2teaspoonsoregano
1/2 - 1teaspoononion powder
1/2- 1teaspoonbasil
1-2clovesminced garlic
1/2teaspoonsalt
1/2teaspoonpepper
Instructions
Flatten each biscuit to about 1/8" thickness. Use a knife to cut into 1/2" strips.
Place 1 teaspoon olive oil, chicken, oregano, onion powder, basil, garlic, salt and pepper into the instant pot and mix to coat.
Turn instant pot to sautee and cook chicken (with the lid off) until brown on all sides, stirring frequently.
When finished, shut off instant pot by pressing cancel.
Add 2 cups of chicken broth, and 1 cup of water, carrots and peas to instant pot and mix well.
Stir in biscuits.
Seal lid of instant pot and close the pressure knob. Set instant pot to manual for 5 minutes. It may take 5-10 minutes for the Instant Pot to come to pressure and then you will see the count down of time from 5 minutes.
Once cooking cycle is finished, press cancel to turn off the unit and quick release steam/pressure.Spoon chicken and dumplings into bowls and serve.
Video
Notes
The following nutrition information is merely an estimated value produced by an automated system. Nutrition information may vary.